This is a very loose adaptation of Mark Bittman's recipe for salade lyonnaise. I loved the idea of a poached egg on top of a salad, but the traditional bacon and frisee lettuce didn't appeal to me. Instead, I cut oyster mushrooms into teeny pieces and fry them until golden, then poach a couple of eggs and make a warm vinaigrette with shallot, rice vinegar, and Dijon mustard. Then the whole thing goes on a plate of basil and mizuna--a Japanese green, the kind you sometimes see on sushi platters. It's delicate and slightly peppery, and I love it in this salad. Serve this with crusty bread, or be prepared to lick the plate--the tangy vinaigrette mixed with the gooey egg yolk is absolute heaven.

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